Best Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie recipe around!  But don’t just take MY word for it! Read the comments and see for yourself!

Better yet….MAKE THEM!  You won’t be sorry!


5 from 1 reviews
Best Chocolate Chip Cookie Recipe
Preheat oven to 350 degrees F
Yield: 24- 4 ounce cookies
  • Unsalted Butter room temperature 2 sticks (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt ½ teaspoons (3g)
  • Vanilla Extract 2 teaspoons
  • Eggs 3 Large (150g)
  • All Purpose Flour 3 c (390g)
  • Baking Soda 2 teaspoons (10g)
  • Chocolate Chips or Chunks 3c (510g)
  1. In the bowl of the Kitchen Aid Mixer cream the butter and both sugars with the paddle attachment until light and fluffy.
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides of the bowl to incorporate well.
  3. Sift the flour and baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. DO not over mix.
  4. Add in the chocolate chips and combine well.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  6. Bake immediately for approximately 12-15 minutes or until desired browning.
**for those of you who prefer a softer style cookie here are some alterations you can make to this recipe:
Switch the AP flour to Bread Flour (3 c or 360g) Use all Brown sugar instead white granulated sugar.
Instead of Baking Soda, use Baking Powder.
Switch the butter out for solid vegetable shortening (or a combination of the two) as shortening has a higher melting point so it will stay solid during the baking process longer.
You can also chill the dough before baking to help the cookies from spreading too much.

Cookies will stay fresh in an airtight container at room temperature for up to 6 days
You can freeze un baked dough for up to 2 months




  • SharmeenJ

    Is it a moist cookie or a crispy cookie? I am looking for a crispy chocolate chip cookies recipe..

    • Gretchen Price

      Its sort of in between
      Don’t chill the batter before baking and they will spread more, giving you a crisper cookie

  • Sandi

    Just made theses cookies and they’re so delectable! Thanks for being so generous!

  • Cramer vs Kitchen (Melanie Cramer)

    Just made a batch of the cookie dough tonight. They had a hell of a great sale on dark chocolate chunk-chips and white chocolate chips at the store today… Will refrigerate the dough overnight though as I have other things baking right now….

    I DEFINITELY plan on making a batch of this as a chocolate-cookie dough and add in Chocolate-Mint chips ….. for dunking in a nice cup of Mocha!

  • Jubay

    hi gretchen! i enjoyed watching jayson… that is what we are we are new to baking… i can relate to him… and i love your shots too… thanks as always

    • Gretchen Price

      thank you!! You know what? I ate 2 of those cookies he made and they were GREAT!!

  • Bob

    I have three questions. First, do you use kosher salt or iodized salt and why? Second, if I am using small line sheet pans and need to bake the cookies in several batches, will the baking soda release the carbon dioxide for the later batches. How much time do I have to do the batches? Third, should I rotate the sheet pan after 5 or six minutes to even the browning?

    Thank you.


    • Gretchen Price

      I use iodized
      Its the way I learned in school CLICK HERE and its the most common for people, so I try no to confuse people with too many different uncommon things. (lots of overseas viewers) I use Kosher salt at home though, I like the large grains and feel I can control my cooking with it better.
      The baking soda will be fine if you wait (it can sit for days)
      I freeze my cookie doughs
      Yes to rotate if your oven seems to have hot spots

  • jeshera


  • jeshera

    Gretchen, you have been accused of being a FANTASTIC Pastry Chef. How do you plead. ..? Lol All jokes aside Gretchen, this is another masterpiece!!! I did actually put 3/4 cup Gran. Sugar and 1 cup plus 1/4 cup of L.B Sugar. I kept everything else the same, its a great recipe. My hubby is going to culinary school, and he gave a cookie to one of his chefs and they LOVED it, (of course we gave you credit)and the cookies we made were with a 4oz cookie they were about as big as my hand!!!!! Hahaha. ^_^ keep on creating magic. Lol

    • Gretchen Price

      YAY Thank you!

  • Rose B

    Delish – and I have made a lot of versions – this gets the toffee flavor I always am chasing!

  • Sarah

    These cookies are to die for!! They were such a hit!

  • Carol

    How long would you say to cream the butter and sugar. Cannot wait to try these. Thanks.

    • Gretchen Price

      about 3 minutes is good

  • Sarahy

    I timed this recipe by 6! They came out amazing everyone loved them and I have you to thank for that:) all the recipes I’ve tried on this website have never failed me. Thank you so much for your recipes and videos, wish I lived closer to go to your bakery.

  • simon isaacs

    hello G
    i made these and followed the recipe to the letter but they spread out like pancakes what can i add to the mix to help the speading !!! more flour ? will this help

    • Gretchen Price

      Im sorry this happened, but the recipe is correct so You shouldn’t have to add anything to the mix, sounds like you measured wrong?
      is this a possibility?

  • ATT

    Hi Grethen,

    Can you please let me know how much brown sugar to add as your video added white, light brown and brown sugar, however your recipe only calls for white and light brown. Please let me know if it is an additional 1c of brown sugar for this recipe. I truly appreciate it. Thank you.

    • Gretchen Price

      it is exactly as written (light brown=brown sugar)

      • ATT

        Thank you so much I truly appreciate it!!!!!!!

  • wanie

    hai there…if m not using brown it will be same result and should i sub with otjer ingredient or just use granulated sugar?

    • Gretchen Price

      You can use all granulated, it wont be as good (less moist, they may be more dry) though, but it will work

  • Danielle

    Hi Gretchen, how come the choc chip cookies in the bakery look sort of square, like the dough has been folded instead of scooped? I like them square looking but mine turned out round when I used a scooper. How can I make them like the look at the bakery?
    Thanks for all great recipes & lessons..

    • Gretchen Price

      because we put the dough into a sheet pan and then cut the portions out so they are all even

  • TjNurse93

    I purchased your volume 3 download cookbook and went to make these cookies per the recipe there. I was trying to find out what temp to cook them at, finally I found this on your website and it said 350. So anyway, I cooked them at 350 but they all spread out into large ‘pancakes’ instead of cookies, lol. Anyway, in comparing the two recipe’s it looks like there is less flour in this recipe above, than in the same recipe in the cookbook? The cookbook says 375grams and here it says 390. I don’t know that it should make that much difference, but I will try again with 390 grams instead of 375 and see what I get.

    • simon isaacs

      i cook it at 390g and they still spread out ???? i know why i’m going to add another 1/2 cup of flour and see what happens and get back to you

  • Amy Anderson

    Hello Gretchen. I would like to make a cookie cake with this recipe, do I need to make any adjustments?

    • Gretchen Price

      no adjustments just stuff it into a cake pan!

  • Valerie

    You weren’t kidding! These cookies are the best! I made these for a family gathering this past Thursday and they went fast!! I also made your Eclairs…..what a hit they were! Thank you for teaching me your tips and tricks. My family also thanks you!!

  • Judy

    Hi Gretchen,
    If I replace the baking soda with baking powder, is it still the same amount? Or will the amount be different? Also, do you have a good tutorial on cupcakes and cakes on your site? I am new to your website and need some instruction on how to level, prepare, and even freeze cakes.

  • Yat Ali

    Hi Gretchen! Do you think it is possible to keep these baked cookies for more than 6 days? Just like the store bought chocolate chip cookies? Planning to make a bunch of them in advance for our Eid celebration. Need them to last for at least a month. Is it possible and how? Thanks!

    • Gretchen Price

      Freeze them if you leave them at room temp even in airtight container they will be stale

  • Donna

    Hi Gretchen, just had to let you know, I made this recipe two nights ago. OMG, they are out of this world. Needless to say, my husband ate them all ! You are not kidding they are addictive, so yummy. His words were, wow, these are REALLY good lol !! Thank you so much for sharing such a wonderful recipe with us !!

  • Sewpreme_Queen

    Can I use a hand mixer to make this recipe? Will they come out the same?

    • Gretchen Price

      yes fine

  • michelle

    Hi Gretchen :)
    I made your other c-chip recipe and LOVED them…. I have not made this recipe yet,,, out of these 2 recipes what one is your favorite? what one do you bake for your bakery?? thank you <3

    • Gretchen Price

      Hmm, tough questions!
      It seems my favorite depends on the day!
      I guess I would say these, since I have had this recipe longer than the other! this was always my “go to” recipe on a late night cookie binge!

  • Katarina

    If you only want to make half how many eggs?

    • Gretchen Price

      round up

  • carrie06

    Hi Gretchen,
    just started to make my cookies and I wonder if it’s the right amount of chocolate chips because it seems way too much too me when I compare with the amount of dough.
    In your recipe it’s written Chocolate Chips 510g for around 30 cookies, as I wanted to try the recipe with only 10 cookies, I made the calculation and it represents 170g.
    Thank you very much for your answer and all your fab recipes & videos ;-)

    • Gretchen Price

      You can adjust it to your liking if you think it is too much

      • carrie06

        hello Gretchen,
        so it was the right amount, thank you very much for your quick answer, next time I’ll give it a shot with the whole quantity ;-)
        anyway, the cookies are delicious, crunchy on the outside and chewy in the inside.
        Thank you!

  • Tania

    Hi Gretchen,
    If i freeze my dough do I have to defrost it or can i bake it straight away ?
    Thank you for all your recipes :)

    • Gretchen Price

      best to let it thaw slightly, enough so you can press it down a bit, not hard as a rock or it will bake on the outside but not the inside

  • Kim Tan

    Hi again ms. Gretchen… :) Just want to ask how long/ how many days will the cookies last when kept in an air tight container at room temp.? Thank you!

    • Gretchen Price

      Cookie will stay fresh in an airtight container at room temperature for up to 6 days

      You can freeze un baked dough for up to 2 months

  • Kim Tan

    Hi there Ms. Gretchen!! :) Actually, I was watching your cookie dough cupcakes demo and saw you slice your choco chip cookie on that video… I knew at that moment when you sliced it… that it is chewy!! So I searched your recipe for choco chips cookies. Very very very yummy and chewy!! Thanks for sharing this recipe. I used half of the recipe… Instead using 1 1/2 egg, I used 1 egg and 1/8 cup of milk, I also used brown sugar instead of light brown… It was perfect!!! Made 32pcs. of cookies using 1oz. ice cream scoop. Thank you sooo much!! Now, I can bake my favorite chewy cookies at home. :)

  • sevwandie

    Can u suggest a receipe for almond butter cookies pls? I love your receipies, I made the red velvet cake last week, it was delicious.Thanks Gretchen.

  • Sophia Manata

    Gretchen, can you freeze the chocolate chip cookie dough? And again thank you for all your time


    • Gretchen Price


  • Tegan

    I lost my favorite old stand-by recipe for chocolate chip cookies, so I decided to bake a double batch of yours for a function I was organizing. While I was making them, I kept praying that they would taste as great as everyone said. When the first batch came out of the oven and cooled, I’ll be honest, I was a little disappointed because I missed my old recipe. I took them to the function 2 days later, everyone kept telling me that these were the best cookies ever! I was pleased to tell them at that point that was the actual name of the recipe. :)

    I thought it was weird that I didn’t care for them a few days before, so I decided to try them again. And yes, they really are the best cookies. Don’t eat them right out of the oven. Have the willpower to wait and you will be very happy you did.

    Thank you for the recipe!!

    • Gretchen Price

      Thank you for this honest comment!~ I appreciate the feedback!

  • kathy

    Gretchen, i discovered your site last week and let me tell you, I love it !!
    Anyway, I like soft cookies and have not been able to get that consistency until i try this recipe, I did the adjustment like you call on it and it was success on the first try !!!
    even my husband that likes hard cookies like them.
    It was no more than 30 minutes total on the prep and baking, GREAT for a fast snack on Saturday night.

    • Gretchen Price

      Excellent! Thanks for the comment!

  • Evelyn

    I tried this recipe and it came out wonderful. Although my dad is a diabetic and he would like them with less sugar. Can I take out maybe a cup of sugar out? Would it matter if I do?

    • Gretchen Price

      You can substitute with Truvia Baking Blend

  • Aumama

    Hi Gretchen ,,
    Love ur cake recipes so vvvv much as the result turns to be above excellent….
    Well I tried ur chocolate chip cookie recipe …I used digital scale for measuring the ingredients…
    1) the cookies after baking were oily
    2) the outer surface was not cracked n had peaks like in bakeries ….here in uk
    Waiting for ur guidance

  • Alizeh

    I use all purpose

  • Alizeh

    I have made chocolate chip cookies several times this is my first time trying this one but every time I make them the batter is super soft and they press out in the oven is there anyway to prevent this from happening like how I bake it or should I put the dough in the fridge thanks

    • Gretchen Price

      What flour are you using?

  • http://FB Jayne

    Hi Gretchen this is the third time trying this recipe the first was good the second was awful but tonight it was exceptional after adding vanilla pudding and oatmeal . I added the pudding just for the heck of it and it was waaay to sweet so i decided to add in the oats it was then yummy awesome . My daughter walked in and ate six of them on the spot . Thank you for a wonderful recipe.

  • Joey

    Hi Gretchen. If like to know the texture of this chocolate chip cookies. BTW, I love your recipes!! Keep up the good work!

  • Zipora

    Hi Gretchen! Just tried this recipe and it is delicious. I’m wondering if it’s possible to get the cookies even thicker as they did spread quite a bit. I like a nice soft, thick bite. Would more leavening be needed to get them thicker? Or maybe just chill a few hours?

    • Gretchen Price

      Use cake flour instead of AP here, shortening instead of butter (or a combo of the two) also switch the leavener (same amounts) to baking POWDER instead of soda and also chill the dough before baking and they will spread less.

      • Zipora

        Thanks! Will definately try.

  • Reyna

    I made 55 cookies out of this recipe everyone loved them. My husband took some to work and they loved them there as well. Thanx so much for sharing.

  • Danielle

    Hi Gretchen, Do you have a Rainbow / 7 Layer cookie Recipe?

    • Gretchen Price

      I have not done this yet

  • Brian

    Thanks Gretchen, it’s a great recipe. I tried it for the first time tonight. I followed the recipe EXACTLY (I always do on my first run of a recipe) and they turned out perfect! Goodbye tollhouse! I hate paying tolls anyway :P I may add a third cup of shredded coconut next time as I think it adds taste and contributes to a nice chewy consistency. They took 15 mins at 335 on lower middle rack with an ice cream scoop drop and made an exact 3 dozen! Perfection! Thanks for all you do for us!

    • Gretchen Price

      Thanks for the update!

  • Shirley

    You’re the best! For your recipes not a rice crispy treat, how much cinnamon toast crunch ceral did you use and how much butter did you use please?

    • Gretchen Price

      You can follow the same recipe for rice krispy treat, just sub in the other cereal

  • Amily Ho

    I always seem to have this problem with cookies. Whenever I make the batter, it turns out like pancake batter but not as wet. Then I refrigerate them for 30 minutes and then start baking them. When they’re done, they turn out looking like biscuits or like a dry crumbly puffy hockey puck cookie!!! (If that even makes sense) Can you tell me what I’m doing wrong?

    • Gretchen Price

      sounds like a measuring error to me.

  • Joanne

    Can we subtitute the flour with oats??

    • Gretchen Price

      Yes, you can take out some of the flour and use oats or oat flour

  • Joanne

    Hey Gretchen, question: Is there a difference between granulated sugar and caster sugar?

    • Gretchen Price

      caster sugar is what we (in the USA) consider Superfine sugar
      Granulated is a bit more coarse and better for recipes such as this one where you need the creaming action of the larger sugar crystals

  • Jasmine

    Is it ok if I just hand-mix everything?

    • Gretchen Price

      you cannot get sufficient creaming of the fat and sugars by hand. Unless you cream it VIGOROUSLY and for a LONG TIME

  • Ashley

    How long do I bake them for?

    • Gretchen Price

      until they are done, slightly golden brown (unless you like them crispy- bake them longer) I am not sure how big you are making yours, so it is hard to say exact times.
      But approx. 12-15 minutes to start them you decide

  • Morgan

    LOL Yeah they didnt turn out. I have no idea what I did wrong.

    • Gretchen Price

      The first place I look it to measuring errors? Is it possible?

  • Morgan

    Im making the recipe as I type this. Its really very kinda soft and moist. Is it supposed to be that way? Thank you for your time!

  • Fabiana

    Hello, …I can used a self rising flour?…. btw, I love the way how u teach us, thanks so much.

    • Gretchen Price

      HI! Thanks! Your question:
      Yes but self rising flour has salt and baking powder added to it, so you will have to omit those ingredients from my recipe list here

      • Fabiana

        I did make the cookies today, I put just a littel bit of bakinSODA, and my cookies are bigger and so delocous, with a good cup of dark coffee….I was on heaven….thanks a lot so much, and thanks for be how u are :)

  • Ivy Lim

    If I omitted the chocolate chips and chunks, would it be a plain butter cookies?

    • Gretchen Price

      Not sure what you mean by “butter cookies” sometimes people say butter cookies to mean Italian Spritz Cookies or Rolled Sugar Cookies like from my Basic Cookie Dough Recipe
      But if you left the chocolate out of this recipe, you will simply have Chocolate Chip Cookies with No chocolate in them :(

  • Jess

    Hey Gretchen Can I substitute the chips for let’s say chunks of Reese’s peanut butter cups or butterfinger pieces ..? Making this recipie today but wanted to know your opinion on the chocolate part.. :)

    • Gretchen Price

      yes of course

  • analeah

    hi Gretchen I made this cookie and they taste good. but not the same look as ures hehe…. they flat and more crispier ures was more chunky and fat/big looking what u think the error I made? and when I was mixing the butter and sugars (brown/white) they more runnier than whats on ure video. thanks. hope to hear from you soon!

    • Gretchen Price

      sounds like a measureing error? Too much butter or sugar or both? Not enough flour?

  • cassandra

    hey Gretchen, I made these cookies the same way you said so in the video and they came out looking like pancakes! I haaaaaave no idea what happened and I was so upset bc they taste amazinf but they r soggy n flat. my first thought was I under cooked them but I left my next batch in for a lil longer and they were that same thing idk what I did wrong….

    • Gretchen Price

      sounds like a measureing error? Too much butter or sugar or both? Not enough flour?

  • Michelle

    I just finished making half of this recipe and I do have one major complaint… HALF should NEVER be recommended! This is absolutely fabulous. My husband is not a sweets-type person and he ALONE ate almost all of cookies I baked. I am currently waiting for my second batch in the oven now. Thanks for sharing Gretchen! :)

  • Lydine

    Hi Gretchen! If I wanted to turn these into peanut butter cookies do I just sub peanut butter to the chocolate chips? Looking for a good peanut butter cookie recipe for Friday!

    • Cami

      I have the same question too. How much peanut butter would I add? Would I have to cut the amount of butter and sugar?

      • Gretchen Price

        You can replace half of the butter with peanut butter, do not adjust sugar

        • Cami

          Awesome! Thanks Gretchen!

        • Lydine


          Thanks so much! you are the best!

  • Mike

    I’ ve just made the cookies and they taste delicious! But i have two comments:
    – i baked them for 12 min and i measured each one to be 50 grams(unbaked) and the texture is very chewy almost like a cake and not crispy. Can i reduce the amount of the brown sugar in order to be more crispy? And should i replace it with white sugar because i found them quite sweet for my taste.
    – secondly their colour wasn’t so white as yours in the picture but they took a dark brown colour. What should i do to bake them correctly but remain white?

    Thank you Gretchen for being my private pastry teacher!

  • Jovits Pereira

    Hi Gretchen,

    1) This recipe calls for Baking Soda while the basic cookie dough call for baking powder. Why is it so?
    2) Also doesn’t this dough need to relax like the basic cookie dough?
    3) If I made basic cookie dough and refrigerated it for a week, Could I then take it out and add chocolates chip to make chocolate chip cookies?

    Thanks for all your efforts to teach us baking :)

    • Gretchen Price

      Really great questions!! You are paying attention!!
      Believe it or not, the BROWN SUGAR in the chocolate chip cookie dough recipe is enough of an acid to react with the baking soda. And of course we are not trying to raise a CAKE, so the slight leaven that the two ingredients create here is sufficient for that slight puff we look for in a cookie.

      The basic cookie dough, well, I hope my first answer explained the second question here?? No accids are present in that recipe, so we need a little more help from our friend Baking POWDER.

      The Chocolate chip cookie dough is what is called a DROP cookie, and the Basic Cookie dough a ROLLED cookie. In the drop variety there is no need to “KNEAD” anyting so the dough is already gooey and loose, whereas in the ROLLED variety, the “kneading” causes the gluten to be stretched to a certain point that if you work it right away, (before it has had time to relax and absorb the liquids fron the recipe) you will not get a very good eleastic dough, it will shrink in the oven adn be tough.

      To your 3rd question, NO- these are two very dfferent recipes, Yes to storing in the fridge for a week, but no to adding chocolate chips to it, 2 different recipes completley!

  • Wendy

    Aw! Ms. Gretchen! Thanks so much for sharing this recipe. We all love these chocolate chip cookies. I have made the tollhouse recipe too many times to count and thought that one was the best, but I really like your recipe more. It is similar, but yours has less salt and a tad more vanilla, I think anyway, it really makes a substantial difference. Needless to say, I’ll be using this recipe for now on. Plus it makes more cookies, which everyone in my house appreciates. Have a good day :)

    • Wendy

      Also, I made them using a standard ice cream scoop, so they are fairly large, and plan on filling them with vanilla ice cream, great sunny day treat, I say. Thanks again!

  • M

    Hey Gretchen, I use a toaster oven to bake because I don’t have an actual oven and my cookies always get burnt too fast or turn out hard as rock when I take them out when they are just browning at the edges do you know why this happens? and how I could prevent this from happening? Thanks!

    • Gretchen Price

      Hello. Im sorry you dont have an actual oven, but I think you answered your own question. You are using a toaster oven, so…natually it wil not be the same (or very good for that matter) Toaster ovens are for toasting. I know some say you can BAKE in them, (Like a frozen pizza works great!) But not really for baking, the heat is too direct and not enough room in there to let the air circulate properly

  • Penny McPherson

    I’ve been licking the spatula, the whisk and the bowl out since I was a little girl. My mum, aunts and Nan used to as well. It’s not something that only Americans do as we’re English and we’ve never got I’ll from raw egg.
    I’ve had to hand the bowl over for the last 22 years as my children now whinge if I don’t but my youngest doesn’t now as she insists that it’s licking the bowl that makes you fat not the baked cookies or cake. It’s because she allows herself the calories for the portion and the uncooked batter is extra that she forgets about. I say lick the bowl, the spatula and have 2nds!

  • Neise

    I’m making these today using chopped up left over Easter bunnies. I’m hoping for the best cookie ev-a!!

  • Lindsey Potter

    Hi Gretchen! Just wanted to ask that since I only have a small oven and will have to bake the cookies in multiple batches, should I leave the dough in the fridge while I´m waiting for the other batch to finish? Or can I just leave them sitting out on the cookie sheet?

    • Gretchen Price

      yes good idea!

  • Tijana

    this really is the BEST chocolate chip cookie recipe, as expected <3

  • Iman AlRadhi

    These are the best thing ever.. soft, buttery, not overly sweet, million times better than those store bought, readily made hard dough they call cookies.
    3rd time I made these since I learned the recipe. And every time the whole thing is over within the day and I’m left with nothing to eat. Today I doubled the recipe, and made them smaller, maybe I’ll get to enjoy what I made for a change haha
    But seriously Gretchen, thank you so much for sharing your recipes.. they’re awesome!

  • Chris

    Should salted butter be used? feel like they taste too sweet maybe i did something wrong

  • Aisha

    Just read up on the baking powder and soda felt like it was a scientific lesson funny as we were learning about volcanoes recently and the explanation of the reaction between substances with soda was all part of there work, Guess it shows baking is also t the science part of things too.
    Also I used light soft brown sugar as that was all I had not sure if that had anything to do with it. Would it have been better if I had used brown sugar ?

  • Aisha

    Oh one other thing it is baking soda (or what we know as bicarbonate soda here in the uk) not baking powder?

  • Aisha

    Hi Gretchen

    Not sure what I done but they seemed much more brown and abit too soft, I did split the mixture and so 3 eggs I done it so I used 2 egss,could that have effected the cookies ?

    Think I will give it another go again. None the less the children and my husband loved them.

    Were they meant to spread a lot ( in the entire tray? As that’s what happened to me. Not sure where I have gone wrong.

    Many thanks for a print reply to my other questions and comments.


    • Gretchen Price

      No they should not spread too much at all.
      The egg would not have made a difference either, be sure your measurements are correct, sounds like too much butter to me, or not enough flour to bind

      • Aisha

        Maybe my dodgy 30yr old scales think I really need to invest in some new weighing scales.

        Will make again and let u know how I got on.

        Thank you for your help

  • shareen

    can you please upload the chocolate chip cookie dough cupcake recipe/tutorial!!??! i remember watching it on your other channel,but i never got a chance to make it =( i’m FINALLY getting my spring break from nursing school, so i would ABSOLUTELY LOVE it if i could make! thanks so much! really love all ur new videos ! =)

    • Gretchen Price

      Im doing it tonight (Thursday April 11)

  • Reggie

    Hello, there miss Gretchen! I’m a huge fan of your chocolate chip cookie recipe. I plan on building on this recipe with your recipe for brownies (chocolate chip cookie dough brownies). What are the adjustments that i need to make for the cookie dough batter to make an awesome batch of your chocolate chip cookie dough brownies? :) I noticed that this partcular recipe isn’t in your blogsite yet.

  • Sylvia

    Thanks for the recipe. My son enjoys these cookies. Do you have one for a chewier cookie? I enjoy a chewy cookie. Just wondering. Thanks again. Love your recipes.

    • Gretchen Price

      chewier cookies have a higher ratio of flour to butter.

  • http://Facebook Megan

    When we mix the flour do we only keep it at 1 do we ever increase it to 3?

  • Kimberly

    You should have a link that allows you to email recipes to your friends. Just a suggestion!

    • Gretchen Price

      working on getting the blog to TOP NOTCH status! Thanks for the suggestion the plans are to make this blog the #1 place to go for ALL Baking and Pastry info and BEST recipes!

  • Bonnie Martinez

    Just made these! GREAT! Thanks Gretchen!

  • Sarah

    Hi Gretchen! So far love this new blog so much.
    I am wondering about this chocolate chip cookie recipe…why does the picture show them as being flat and thin? Are they supposed to be? When I make this recipe, as written, it comes out as thicker cookies, still moist and chewy in the center. I use a standard ice cream scoop and don’t really flatten them from the ball shape much.

  • Maggy Duran

    Thank-you Gretchen.

  • Shirley

    For your receipe, Not a rice cripy treat, how much cinnemon toast crunch cerel did you use please?
    How much melted butter did you use please?
    Thank you!

  • Shirley

    The site looks great!! You have a receipe for almond joy candy that I was planning on doing for Easter but now I can’t find it. What is it under please? Thank you.

  • Mount Baker

    can i add white chocolate chips instead?

    • Mount Baker

      by the way… i like this blog (link 1) better than the other (link 2)

  • shar

    I’m confused what happened to all ur other recipes and what happened to the website?

  • Michael Borchardt

    This is the best recipe for chocolate chip cookies ever. I make them ever other week.

  • IanDD

    32 cookies made from this recipe, and they are absolutely gorgeous, really happy with how they have turned out, many thanks again :)

  • IanDD

    Trying this recipe this morning, the kids are drooling :)…..many thanks for all your time and effort Gretchen, it is greatly appreciated :)